The tour begins in the barn. You will be taken inside to meet the cows and learn how they are milked traditionally by hand and, by the modern mechanical method; you can see the advantages and disadvantages of both techniques. From there it’s off to Al Tulin’s mini-dairy, found right inside the agriturismo, which is located in Montenars (From the middle of June until September the same experience is possible visiting Malga Confin, where Ennio, Gabri and the whole family, including the cows relocate for the summer). The fresh milk is brought form the barn to the dairy to be transformed into cheese, butter, ricotta, and yogurt. You can see the difference in the color, the aroma and the taste of the fresh milk compared to store-bought milk. You can witness the “miraculous” transformation from liquid to solid and you will see cream become butter in the churn. You will taste ricotta fresh from the vat and yogurt that is still warm. You can visit where the cheese is aged, where every single wheel is meticulously turned day after day and you can witness the magic that is cheese, how it changes color as the days pass. Cheese is available for purchase as well as Al Tulin’s other artisan products.
The tour continues in San Daniele, home of the prosciutto, with a guided tour inside The Prolongo Prosciuttificio where both your eyes and your taste buds will be delighted. Experience the thrill of walking through the seasoning rooms and seeing the majestic prosciuttos that rest on the fir shelves. You will enjoy a unique tasting experience with delicious thin slices that melt in your mouth, to be enjoyed alone or paired with handmade hazelnut bread sticks. The Prolongo family will share their family stories that they have passed down for over three generations. You will slowly discover the secrets of their famous product, symbol of San Daniele del Friuli. During the visit you can ask questions take pictures, and if you like, take a little San Daniele home with you, after you have carefully chosen a slice in the Boutique del Prosciutto, the shop located within the Prosciuttificio.
The day ends in Savorgnano, for a visit to Mont’Albano Agricola’s wine cellar. You arrive in the wine cellar that for over 30 years has been producing wine organically; the first in Friuli. They will present the rules for certified organic production as well as the ”feelings” behind cultivation, because Mont’Albano produces organically not just for the certification but above all because it is a matter of the heart: to protect our environment and all of our region for those who work here. During the guided visit you will hear how the grape becomes wine (organic) followed by a tasting of two selected organic wines.